Calling all bakers: We're looking for your best homemade muffin recipe. Share it with Stir It Up!, and you could win a signed copy of chef Joanne Chang's newest cookbook, 'Flour, Too.'
Itching for a summer project? Try making your own yogurt! With milk, active cultures, and a little bit of time you'll have the creamiest, smoothest yogurt you've ever tasted.
Everything they say about Vitamixes is true. Here's a great smoothie to prove it.
Other than their shape, these savory pancakes have very little in common with the sugary breakfast staple. Not only are they good, they are good for you, too.
Mastering the art of homemade strawberry jam isn't as mysterious as it seems, as long as you follow these three simple tips.
Try this delicious filling of bananas and Nutella with your favorite crepe recipe.
Looking for a quick and healthy breakfast on the run? Try these peanut butter breakfast bars paired with a smoothie or fresh fruit.
Flavored with hint of rosemary and topped with a buttery glaze, this lemon loaf makes a great gift for the end of the school year or a special person in your life.
Mangoes, in season April through June, are at their peak right now. Ripe mango and bananas, chopped walnuts, and vanilla create a flavorful, not-too-sweet dessert (or breakfast) bread. Substituting canola oil for butter lightens it up.
Spring is the season for brunch. Try this sophisticated, savory bread pudding for an Easter brunch, a graduation party, a wedding shower, or your next family get-together.
Buttermilk biscuits and salty country ham are a match made in heaven. Kick it up a notch by incorporating the ham directly into the biscuit and adding a layer of cheese.
French toast meets bread pudding in this breakfast recipe. Sprinkle in a layer of chopped pecans, brown sugar, cinnamon, and nutmeg and then serve with maple syrup.
Avocado is the secret ingredient in this smoothie that packs in your daily greens and fruit into one glass for a meal on the go.
Pancake Day, also known as Shrove Tuesday, is Feb. 12. Top these classic buttermilk pancakes with fruit and syrup of your choice for a sweet start to the day.
Wonderfully whimsical and simplistically Southern, 'The Sweet Magnolias Cookbook' is full of recipes that feel like they've been in the family awhile.
Try chewy, homemade granola bars for breakfast on the go, a school snack day, or keep some stashed in the freezer.
Breakfast, brunch, lunch, or dinner; this frittata works for any meal. Whipping it up in an oven-safe skillet is a breeze, there's no flipping or crust required. Serve it with toast and cream cheese, for breakfast or with a side salad for lunch.
Make the batter a day or two ahead, then simply scoop them out in the morning and bake. The deep ginger and molasses flavor sings of Christmas and the tart, sweet cranberries add to the festive flavor.
Make a loaf of this nutty bread with a hint of citrus this weekend and enjoy it for breakfast all week.
Eggs baked with cream, tarragon and a compote of tomatoes, spinach and garlic are a simple vegetarian dish that feels luxurious and is infinitely tweakable.
Clean out the veggie drawer with this easy dish. Cheesy eggs served with wilted kale and roasted squash make an easy week-day dinner, or an inventive brunch idea for the weekend.
Plump raisins in a pumpkin muffin with just a hint of toasted nuts.
These aren't your usual sticky buns. Packed with pumpkin, apple, pear, and walnuts, plus drizzled with a sugary glaze, these special breakfast buns celebrate all the best flavors of fall.
These versatile muffins make a quick an easy breakfast for a school day. Customize the recipe by adding your own extras, like dried fruit, nuts, blueberries, or spices.